Scotch Butterscotch Sauce

1 cup light brown sugar, packed
1/3 cup heavy cream
3 tablespoons unsalted butter
2 tablespoons dark corn syrup
2 tablespoons Scotch whisky
1 teaspoon vanilla

1. In a medium saucepan, bring the sugar, cream, butter and corn
syrup to a boil over medium heat stirring constantly.
2. Lower heat and boil gently, stirring often, until sauce thickens
and coats the back of a wooden spoon.
3. Remove from heat and stir in whiskey and vanilla.
4. Allow to cool slightly before serving.
5. Can be refrigerated up to one week; warm gently before serving.